Job Description

JOB SUMMARY Reporting to the Sous Chef, the Chef De Partie will assist in all food preparation to achieve high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepare food in accordance to standards established and ensure consistency in quality and presentation at all times.

• Ensure that all mise-en-place is prepared according to daily and/or events\xe2\x80\x99 production plan.

• Check and ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth daily operation of the restaurant.

• Check the quality of raw materials in assigned areas, as well as their storage, handling and usage.

• Contribute ideas in creating and developing new dishes and recipes by keeping up with the latest market trends.

• Carry out checks of all refrigerators and freezers at least twice daily, for proper functioning and cleanliness.

• Ensure all equipment is being maintained and cleaned regularly.

• Assist to maintain high food standards in RM and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.

• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.

• Comply strictly to all other operations and equipment usage safety and security regulations.

• Ensure the kitchen is safe, neat and tidy at all times.

• Perform any other duties and responsibilities that may be assigned.
  

EDUCATION and/or EXPERIENCE Good Indian cuisine knowledge (curry/tandoor) with a minimum of 5 years of working experience.

SKILLS, ABILITIES & ATTRIBUTES

• Good communications and human relations skills

• Good planning, organising and coordination skills

• Ability to work independently and take initiative

• Good knowledge and creative in food planning and preparation

• Good grooming standards and personal presentation

• Flexibility on working days and hours including weekends and public holidays